2 cups peeled, grated bottlegourd/dudhi/lauki/ghia
3/4 cup sugar
1/2 cup milk
1/2 cup part skim ricotta cheese
1/2 tsp freshly ground cardamom powder
1 tsp ghee (optional)
7-9 charolis or 1 tbsp doodh masala or almond/pistachio slivers
1. Peel and discard the seeds of the bottlegourd. Grate the gourd.
2. Steam the grated dudhi/gourd, adding 1/2 cup milk in a pressure cooker.
3. Add the steamed dudhi in a saucepan. Add ricotta cheese, sugar.
4. Keep stirring on a low flame till the liquid evaporates. Add ghee if using. Give a quick stir. Switch off the gas.
5. Add charoli or doodh masala and cardamom powder.
6. Serve hot or cold.
1. You can use more or less sugar based on your preference.
2. I use ricotta cheese when a recipe calls for khoya/khava/mawa. You can most certainly use khoya.
3. For dudhi halwa, my mom always uses charolis for garnish. I use anything from charoli, pista/almonds or doodh masala - whatever is easily accessible in my pantry!
My dudhi plant is growing in the container garden.
This post is my contribution to Pooja's VoTW - Bottlegourd Event.